I have been craving bagels for some time now, so I was naturally delighted to discover today is #NationalBagelDay, which celebrates the chewy, holey wonder that is the bagel! This year, let’s elevate the experience by focusing on the art of sourdough bagels.

Imagine a naturally leavened dough’s tangy, complex flavor married with the classic bagel texture–chewy on the outside, soft and pillowy within. Whether you’re enjoying a classic everything bagel with lox and cream cheese or experimenting with unique toppings, this National Bagel Day, embrace the magic of sourdough and savor every bite.

A few years ago, Emilee Raffa of The Clever Carrot offered to share her bagel know-how online. It was some of the fastest-paced training I have taken, but she gave us clear and visual instructions, including this recipe for her Easy Homemade Sourdough Bagels.

She writes:

With just 10 minutes of prep, this easy, overnight recipe uses active sourdough starter for the ultimate soft & chewy NY-style bagel. Customize with zesty everything bagel spice, sesame seeds and more! …I highly recommend eating a warm, chewy, delicious sourdough bagel straight from the oven to experience its one-of-a-kind, thin and crispy crust!

Emilee Raffa
Cut into equal pieces
Shape into tight balls
Poke hole in center of each ball
Twirl dough around 2 fingers
Let the dough rise one last time
Boil bagels in water, 30 seconds each side
Seed bagels while still moist from the water bath
Bake bagels for 15-20 minutes at 425°F /220°C
Serve with cream cheese and toppings
Visual steps to Emilee Raffa’s Easy Sourdough Bagels

Emilee Raffa’s Easy Homemade Sourdough Bagels

REAL SOURDOUGH BAGELS
As you can see, my first trial on the left was not great looking, but see how nice my second batch (on the right) turned out, albeit a bit seedy!
Serving Size:
8 bagels
Time:
10 minutes prep
8–24 hour long ferment
Difficulty:
Easy

“Bagels are all about technique,” explains Raffa, “a two-step process. First, boil the dough to set the crust, which prevents the dough from rising too much. You can’t skip this step, but it’s easy—like boiling ravioli. Then, bake the bagels for a nice golden crust. For timing, you can break up the process over two days. Make the dough on Saturday evening and allow it to rise overnight. On Sunday morning, shape, boil, and bake.”

Ingredients

  • ¾ cup / 150g active starter
  • 1 cup + 2 tsp / 250g warm water
  • 2 tbsp / 24g sugar
  • 4 cups+2 tbsp / 500g bread flour
  • 1½ tsp / 9g real salt
  • Cooking spray or oil for coating
  • Mixed seeds, such as poppy, sesame, fennel, flax, and/or sunflower for toppings
  • 1 tbsp / 20g honey for water bath

TIP“ Sometimes your bagels will have a smooth surface, and other times they might feel bumpy or have small blisters. This all depends on how the dough was fermented, temperature, and overall handling. Don’t worry about this too much, as the appearance has no bearing on flavor.”

Emilee Raffa

Directions

Prepare the Starter

  • Feed your starter with fresh flour and water for four hours before mixing the dough.
  • Store at room temperature until it becomes bubbly and doubles in size.

Make the Dough

  1. Whisk together the starter, water, and sugar in a large bowl.
  2. Add flour and salt, mixing to form a rough dough.
  3. Knead by hand until smooth, or use a stand mixer on low speed for 5–6 minutes.
  4. Cover and let rest for 45 minutes to 1 hour, explains Emilee, “…to relax the gluten. Return to the bowl, and work the dough into a semi-smooth ball. You’re are now done with the dough.”

TIP: “Why is the dough so dry? Bagels require a low hydration dough. The dry, stiff texture is easy to shape and produces a tight-knit interior crumb. This is what you want for bagels. Do not be tempted to add more water!”

Emilee Raffa

Bulk Rise

  • Cover the dough and let rise at room temperature (70°F) for 8–10 hours or until doubled in size.
  • If possible, the dough is easier to handle cold, so after the initial few hours at room temperature, chill the dough in the fridge.

Shape the Bagels

  1. Line a sheet pan with oiled parchment paper or a silicone sheet mat.
  2. Divide the dough into eight equal pieces (approx. 4 oz [115g] each).
  3. Shape each piece into a ball.
  4. Let rest for 10–15 minutes.
  5. Poke a hole in the center of each ball and gently stretch it to the size of two fingers.
  6. Place the shaped bagels on the prepared sheet pan.

Second Rise

  • Cover the dough and let it rest for 15–20 minutes.

Boil the Bagels

  1. Preheat oven to 425°F [220°C].
  2. Bring a pot of water to a boil. Add honey and whisk to dissolve.
  3. Add 2–3 bagels to the boiling water.
  4. Boil for 30 seconds per side.
  5. Remove with a slotted spoon and place back on the sheet pan.
  6. While still slightly wet, dip the rounded side of each bagel in seeds.
  7. Repeat with remaining bagels.

TIP: Why boil bagels in the first place? It helps to set the crust before baking. Otherwise the dough would puff up and rise too high. You can’t skip the boiling step—it’s part of what differentiates bagels from bread.

Emilee Raffa

Bake the Bagels

  1. Bake for 20–25 minutes.
  2. Cool on a wire rack.

VARIATION: “For cinnamon raisin bagels, add 6 g (2 tsp) of cinnamon, or 3 g (1 tsp) pumpkin pie spice plus 3 g (1 tsp) of cinnamon, to the dry ingredients. While the dough is resting, soak 80 g (1/2 cup) of raisins in warm water. Drain well before using and knead well to incorporate.”

Emilee Raffa

Enjoy!

  • Best enjoyed fresh.
  • Store at room temperature in a plastic bag for up to 2 days.
  • Freeze for up to 3 months.